Vegetables2 medium eggplants, thinly sliced2 medium zucchinis, thinly sliced1 yellow bell pepper, sliced1 red bell pepper, slicedSeasoning3 tbsp olive oil1 tsp salt½ tsp black pepper1 tsp dried oregano1 tsp garlic powderCheese Sauce2 tbsp butter2 tbsp flour1½ cups milk½ cup heavy cream½ cup shredded mozzarella½ cup grated Parmesan cheese½ cup ricotta cheese1 tsp minced garlic1 tsp dried basil1 tsp dried parsleySalt and pepper, to tasteAssembly9 cooked lasagna sheetsExtra mozzarella for topping (optional)
Instructions
Preheat oven to 400°F (200°C). Line two baking trays with parchment paper.Toss eggplant, zucchini, and bell peppers with olive oil, salt, pepper, oregano, and garlic powder. Spread evenly on trays.Roast vegetables for 20–25 minutes, flipping halfway, until tender and lightly browned.In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.Gradually whisk in milk and cream, stirring constantly until thickened.Stir in mozzarella, Parmesan, ricotta, garlic, basil, parsley, salt, and pepper. Mix until smooth and creamy.Reduce oven temperature to 375°F (190°C). Grease a medium baking dish.Assemble layers: spread sauce on the bottom, add lasagna sheets, roasted vegetables, and more sauce. Repeat, ending with sauce.Cover with foil and bake for 30 minutes.Uncover, top with extra mozzarella, and bake 10–12 minutes until bubbly and golden.Let rest 10 minutes before slicing and serving.
Notes
Resting time is essential for clean slices and firm layers.For a low-carb version, omit lasagna sheets and layer only vegetables and sauce.Add olives, sun-dried tomatoes, or chili flakes for extra Mediterranean flavor.